Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Feb. 27, 2010
It would make a good side but not a meal
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Photo by Jen
Reviewed: Jan. 4, 2010
Actually baked instead of broiling, added red pepper and onion strips in addition to carrots. Used boneless chicken breast pieces instead of and substituted minced garlic for the garlic powder. Also added a little lemon juice as suggested in a review. Baked at 400 covered for 40 minutes, then added the carrots, red peppers, and onions; reduced heat to 350 and finished cooking (20 minutes) uncovered. Was delicious!! I am definitely going to make this again!
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Photo by Jen

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

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Reviewed: Aug. 4, 2009
Veggies were awesome, but the chicken was a bit dry, next time I will try basting the chicken half way thru to see if that helps, but it was all still very delicious!
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Photo by momma2kinsey

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jun. 11, 2009
I loved the veggies in this-they were delicious-since they're cut up to 1" pieces, they do cook in time. My chicken was a bit dry...the breasts were thick so I butterflied them, but it still took a while to get them cooked-maybe an extra 3 minutes, but then it was too much. Next time I'll try to get actual 4 oz chicken breasts and maybe pound them a little first. Overall, easy, fast and good.
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Photo by Tiina Dygert Hazelett

Cooking Level: Intermediate

Reviewed: May 26, 2009
This was really good. i didn't have sage so I used basil instead. We will make this again for sure! I cooked it a little longer then it said too, but I wont next time it was way to long.just follow the time they say too.
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Photo by angelmommy

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Reviewed: May 3, 2009
The ingredients are simple, the time to prepare and cook it is minimal and the taste is above average. 5 stars in my book. I did give it an extra five or so minutes through to ensure the potatoes we cooked through and browned up.
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